Description
Colorful and creamy no-bake cheesecake bites with a graham cracker crust and pastel swirls, perfect for parties and celebrations.
Ingredients
Scale
- 1 ½ cups crushed graham crackers or vanilla cookies
- 5 tablespoons unsalted butter, melted
- 16 ounces full-fat cream cheese, softened to room temperature
- ½ cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice or ½ teaspoon lemon extract
- ¾ cup cold heavy cream, whipped to soft peaks
- Gel food coloring in 3 to 4 pastel shades
- 1 cup white chocolate or vanilla candy melts (optional)
- Rainbow sprinkles or edible glitter
Instructions
- Make the crust: Stir the crumbs and melted butter together until the mixture feels like damp sand. Press it into your lined pan and refrigerate.
- Whip the filling: Beat the cream cheese until smooth, then add the powdered sugar. Mix in vanilla and lemon. Whip the cold heavy cream to soft peaks and fold it into the cream cheese mixture.
- Color swirl and set: Divide the filling into bowls, tint with gel colors, and spoon dollops over the chilled crust. Swirl gently with a toothpick and add sprinkles. Refrigerate for at least 6 hours.
- Cut and serve: Lift the cheesecake from the pan and cut into squares. Optionally dip in melted white chocolate.
Notes
For best results, use full-fat cream cheese. Chill the bowl and beaters before whipping cream for a smoother texture.
Nutrition
- Serving Size: 1 bite
- Calories: 160
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg